Potato Cakes

When we were planning our trip to Europe earlier this year, I knew I needed to see more mountains.  We had visited Switzerland last year and it did not disappoint.  It actually blew me away.  What do you expect when you end up in an airbnb with a view like this?

This was before I knew how to edit pictures.  That picture is exactly what it looks like, crooked wine glass and all.

So I begged and pleaded that we head somewhere with similar views at some point. I had read that Austria had beautiful mountains and scenery, and a great culture to boot.

It does have all those things.  It has charming towns, beautiful countryside, and great food.  (I really need to get on writing my travel blogs).

I didn’t know what to expect from Austrian food.  I discovered that it’s very similar to German, but also, as seems to be the case in Europe, each region has tweaked the common food and made it better with local ingredients.  I love that about Europe, they use what is around them beautifully, making very popular dishes different in each region.

Usually on a trip, before we get to each city, I go through trip advisor reviews of local restaurants and drop a marker on google maps so that if we happen to be in that area locally, we don’t have to fight over where to go just by looks, we know what’s good.  It also saves us from having massive family fights when we are all hangry.

One day in Salzburg though, my husband found a restaurant, which was conveniently located right near the castle that I took the above picture from.  How could I say no?

I had been ordering a lot of schnitzel and spaetzle so I was ready to try something new.  I saw an order of potato cheese fritters on the menu so I ordered it.  This is what arrived.

It doesn’t look like much, but I was still excited.  And I was right to be.  This was unlike any other potato pancake I had ever had.  The filling was warm, creamy, cheesy, and there was soooo much of it.  What I mean by that is that usually my potato pancakes are much flatter, and heavier.  These were light as air.

I never stopped dreaming about them.  I had nothing else like them on our trip.

So, of course, I was determined to figure out how they make them when I got home.  I could not find one.single.idea on the internet.  Maybe I don’t know how to search?

So, I read some articles on the food of that region and figured I would play around with it and try and get it right.

And get it right I did.

The difference between these and my leftover potato pancakes is they are light and thicker.  The parmesan cheese makes it lighter, and i measured each cake, rolled it, only flattened it every so slightly, and then fried.

I noticed that the ricer tool is ever so popular in Germany and Austria, so I brought one home.  Since we don’t have access to the greatest potatoes here in Mexico, I feel that this tool helps with the texture of the potatoes.  Maybe it’s all in my head.  But I still love it.

My ricer looks exactly like this.   Buy one online or keep an eye out for one in your kitchen stores.

These potato cakes are crispy on the outside, warm and light on the inside.  Perfection.

Do try them, I promise they’re a game-changer.

Until we meet again Austria!

 

INGREDIENTS:

• 2 lbs potatoes
• 6 TAB flour
• 1 cup finely grated parmesan
• 1 egg
• 2 teaspoons salt
• pepper
• 3 cloves garlic, minced
• vegetable oil for frying

DIRECTIONS:

In a large pot of salted water, boil potatoes in their skins until fork tender.  Drain, allow to cool slightly.  Remove skin from potatoes.  Mash gently or use a ricer.  Add flour, parmesan, egg, salt, pepper, and garlic and combine well.

Measure 1/3 cup of potato mixture.  Roll into a ball.  Press down ever so slightly. In a large saucepan, heat oil.  Lightly fry potatoes cakes about 3 minutes each side, or until lightly golden brown.  Remove from pan, and repeat with remaining mixture until it’s all gone.

Serves 6.